Our obsession with overnight oats is well-founded and only one woman beats us out: the queen of gluten-free granola herself, Elizabeth of Purely Elizabeth.

We know there’s nothing truly ground-breaking about overnight oats when you break it down, but it’s actually life-changing for the healthy girl-on-the-go. The queen of gluten-free goodies is telling us how she makes overnight oats at home herself, and we’re geeking out and making all the flavors below this week. So far the pomegranate mix is our fave!

Join in and try all three recipes and tell us your favorite combos in the comments below (we love it blended with almond butter and chia jam!)

All of this cozy, gluten-free hubbub is our way of celebrating Pressed Juicery’s seasonal release of our favorite product of the year: spiced almond milk with cinnamon, nutmeg and cardamom. Drink it straight, spike your coffee with it or whip it into your overnight oats like Elizabeth below…

Steel-cut oats make for a more mushy texture…nothing to sink your teeth into. What I do is mix steel-cut into the old-fashioned (never “quick”) rolled oats at about 3-4 to 1 (in favor of the rolled oats).
The resulting consistency is just great!